Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve the potatoes lengthways and pop them onto a baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them cut-side down.

Bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins. TIP: Alternatively, if you have a microwave, you can speed things up. Halve the potatoes lengthways, then prick all over with a knife. Rub with a little oil and season with salt. Place cut-side down onto a plate, then microwave on high until tender, 15-18 mins.

Meanwhile, grate the Cheddar cheese. Peel and grate the garlic (or use a garlic press).

Halve, peel and thinly slice the onion. Halve the baby plum tomatoes.

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Add the sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.

Once caramelised, transfer the onion to a bowl and cover with a lid or foil to keep warm.

While the onion fries, in a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). 

When the potatoes have 10 mins remaining, give the onion frying pan a quick wipe and return to a medium-high heat.

Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.

When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Once the mince has browned, stir in the garlic and tomato puree and fry for a further min.

Stir in the beef stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

Stir in the ketchup (see pantry for amount) and season with salt and pepper.

Meanwhile, add the tomatoes and baby leaves to the salad dressing and toss together. TIP: Don't add the leaves too early or they'll go soggy.

Share the jacket potatoes between your serving plates. Lightly mash the top of the potato with a fork and add a knob of butter (if you have some).

Spoon the beef onto the potatoes. Sprinkle over the cheese and scatter on the caramelised onions.

Finish by drizzling over the burger sauce.

Serve the tomato and baby leaf salad alongside.